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FOOD & BEVERAGE
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Buy right, store right, use first.

Supplier management with price history, central and outlet purchasing, goods receipt, batch and expiry control, par levels and automated replenishment.

The problem

Food businesses buy the same ingredient at several prices from several suppliers, often in the same week, and rarely know which outlet paid what. Purchasing leverage is lost simply because the data is scattered.

Expiry is the second cost: without batch discipline and a use-first list, short-dated stock becomes waste that appears only as an unexplained food-cost variance.

Core workflow

Order to available stock.

01
Par level
Set by outlet, daypart and expected covers.
02
Requisition
Raised automatically or by the outlet.
03
Purchase
Central or local, against agreed supplier prices.
04
Receipt
Quantity, quality, temperature and batch recorded.
05
Storage
Located with expiry, FEFO applied.
06
Issue
To kitchen or outlet, costed to the recipe.
What it covers

Suppliers

Supplier register and termsPrice lists and historyApproved supplier by itemDelivery performanceCentral negotiation leverage

Purchasing

Par-level replenishmentCentral and outlet purchasingApproval by valueGoods receipt and rejectionSupplier returns and credits

Stock

Batch and expiry controlFEFO and use-first listsOutlet and store transfersStock counts by outletTemperature and storage zones
Operational outcomes
−6.4%
Ingredient cost through central buying
−48%
Expiry waste value
100%
Receipts with batch and expiry
Daily
Use-first list to each outlet

Ranges observed on Al Jawad engagements. Targets agreed in assessment.

Compare what your outlets pay for the same item.

We analyse three months of purchasing across outlets and quantify the central buying opportunity.